Wednesday, August 21, 2019

Vegetable Pakora Appetizers


Do you like Indian Food?
I frequently order vegetable pakora appetizers when I dine in our local Indian restaurant.
As much as I enjoy them, I never thought of actually making them at home. It turns out they are easy to make, baked, and very tasty!



I recently visited Masala Vegan food blog where, Priya, the author shared an easy recipe for making pakoras. I thought I would give it a try!





 I do not have any experience cooking Indian food and was a little intimidated.
The recipe called for a lot more spices than I actually had on hand, but even with my adaptations using less spices, the pakoras tasted really good.


Most cultures, other than Americans, rely on a variety of spices that not only add flavor to their recipes but vitamins, antioxidants, and phytochemicals as well. It turns out that spices like cumin, turmeric, garlic, and red chili powder( all in these pakoras) are little powerhouses of nutrients.






Vegetable pakoras can be made using a variety of vegetables: potato, corn, shredded cabbage, spinach, peas etc. However, this recipe uses only cabbage.

It was so easy because I simply bought a bag of shredded cabbage for the recipe. I was pleased with the results.

This recipe is a home run for me because it is baked, not fried, gluten free, and vegan! Yahoo!!

You can find Priya's recipe for her pakoras on her site at Masala Vegan

where anyone can share a food related post. Come take a look

Updated April 16, 2021
After posting 2 years ago, I've decided to now post my recipe version of Priya's recipe. I realized that if Priya takes down the recipe, we won't be able to find it. 

My oil free pakora version: 

2 cups shredded cabbage ( or chopped onion and shredded carrots)
1 cup of chickpea flour 
1/2 teaspoon of turmeric 
1 teaspoon of garlic powder 
1 teaspoon of cumin seed or ground cumin
1/4 teaspoon of chili powder 
2 Tablespoons at a time of cold water
Salt and pepper 

Directions: 
Preheat oven to 400 degrees
Line a cookie sheet with parchment paper and set aside. 
Add remainder of ingredients (except the water) to a large mixing bowl and mix. Add 2 tablespoons of cold water to make a thick batter. Add more if necessary.
Drop tablespoon size mounds of batter onto the cookie sheet.  Bake for 20-25 minutes. 







15 comments:

  1. Hi! Pokara dish looks very delicious. Thanks for sharing.

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    1. Thanks for stopping by and sharing your comments.

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  2. They look fingerlickingly delicious!

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  3. Angie,
    They were good and for my first try at Indian cooking, I was proud!

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  4. These look delicious! Thanks for sharing the recipe.

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  5. A reminder that I need to buy some chickpea flour!

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    1. Yes, they were easy to make, very tasty, and worth it.

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  6. Absolutely scrumptious! Thank you so much for trying these out & posting 😊

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  7. Thanks for introducing me to a new website. These look really good and easy. Cabbage is fresh at the farmer's market right now, so it's a seasonal dish too!

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  8. I’m glad you posted the website, and I would have thought these were fried and not baked. That is a winner. I sure love the Indian restaurant we frequent in Tallahassee. These look great!

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  9. That does look like a great website!

    thanks... mae at maefood.blogspot.com

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  10. I love cabbage and I love Indian food so I would probably love this. I'll be checking her website out.

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  11. And I love the background cloth as well. Cheers

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  12. I've never had pakoras, I'm going to check out the recipe.

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  13. Judee, this is such a great recipe! I love pakoras and you have made them so much healthier! I'm really pleased to discover Priya's blog too. Thank you for sharing! I'm featuring your post at the Hearth and Soul Link Party this week. Hope to 'see' you there! Have a lovely week!

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Thank you for your comment - Your feedback is appreciated and lets me know who is reading my posts!

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